Instructions: Wash chicken and pat dry. Remove neck, liver and heart and pull out excess fat. With poultry shears, cut along each side of backbone and remove. Pull bird open and turn skin side up on counter. Press chicken, using a heavy frying pan if necessary, to flatten its rib cage.

Mix all remaining ingredients in a glass or ceramic dish large enough to hold chicken. Place chicken in marinade, turning to coat completely. Cover dish with plastic wrap and refrigerate at least 2 hours or up to 1 day.

Preheat grill to medium hot (when you can hold your hand 5 inches above grill for 5 to 6 seconds). With a wadded paper towel, oil grate liberally. Place chicken, skin-side down, on grill. On top of the chicken, place a heavy cookie sheet or roasting pan, weighted with 3 or 4 bricks.

Cover grill and cook about 20 minutes, until skin is well-browned. Remove pan, turn chicken over and grill, covered, about 10 minutes more without weights. Use an instant-read thermometer to measure internal temperature of bird at thickest part of thigh. It should read at least 165 degrees.

Remove chicken from grill, cover with foil and let rest 5 minutes before carving and serving.

This recipe yields 4 servings.

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